well hello there! remember me? sorry for neglecting you guys over the past month. i’ve thought about blogging nearly every day and i’ve appreciated the wonderful feedback/blogger awards you have graciously nominated me for during my absence!
now that i’m done with law school (!!!!!! finally, right?) and i’m back at home in phoenix, i’ve been cooking up a storm and trying to nourish my soul before bar exam studying begins. i ate out out a LOT during finals this semester- which was fun in some ways because there’s a lot of really good food in tucson and i wanted to take advantage/soak it all up before i left for good :( one such place is Lovin Spoonfuls vegan restaurant (which i raved about in this post). they make a mean carrot salad that i set out to recreate. it’s a perfect summer dessert, and is so easy to make!
first, shred some carrots. this is the only tedious step, i promise. (you can also just buy shredded carrots.)
guys, this recipe is really easy. like, easy enough for those just-came-home-from-school-starving-and-need-to-put something-in-my-stomach-ASAP-but-shoot-my-fridge-is-empty moments.
and since my graduation countdown is now at 29 days (!!), operation pantry-clean out is well under way. somehow over the past few months i’ve managed to collect 8 unopened boxes of pasta. (further evidence of my food hoarding problem….) so i figured i should probably start working on that. use 8 boxes of pasta in 29 days? challenge accepted.
As you may have guessed from the name of this blog, I’m a tea-drinking kind of gal. You know what goes perfectly with afternoon (or morning) tea? Scones.
I set out on a mission last week to make a butter-less scone. And to my surprise, I found that coconut oil did the trick!
It’s April! Finals are less than one month away! Graduation is 36 days away! And the bar exam- 4 months away. Oy. There are some happy/non-law-school-related things I’m counting down to as well… but… I’m going to wait to spill the beans until I get the go-ahead from a certain someone. Eek. !!!!!!!
I’m not quite sure what’s going to happen with the blog once I start studying for the bar. I’m trying to coax my mom into taking over temporarily. She cooks a lot better than I do, and honestly she’s the brains behind this website anyway!
Annnyway, this recipe is ridiculously easy. And yummy. I’ve been trying to reduce the amount of soy in my diet, so I’m experimenting with different soy-free recipes. I’m also trying not to go overboard on beans as a protein source, because frankly that’s not going to be pretty for anyone…